Name: Crock-Pot Chicken Enchilada Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1/2 Onion, finely chopped -; 1 tsp. chili powder -; 1 tsp. cumin -; 1 tsp. garlic powder -; 1 (19-oz) can red enchilada sauce -; 1 (28-oz) can fire-roasted diced tomatoes -; 1 (15-oz) can black beans, drained and rinsed -; 1 (15-oz) can corn, drained and rinsed -; 2 lb. boneless, skinless chicken breasts, cut into thirds -; 2 1/2 c. chicken broth -; 1/3 c. cheddar cheese, plus more for serving -; 1/4 c. heavy cream -; Sour cream, for serving -; Chopped cilantro, for serving -; Sliced lime, for serving -; Crushed tortilla chips, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crock-Pot Chicken Enchilada Soup

1. 1/2 Onion, finely chopped -

2. 1 tsp. chili powder -

3. 1 tsp. cumin -

4. 1 tsp. garlic powder -

5. 1 (19-oz) can red enchilada sauce -

6. 1 (28-oz) can fire-roasted diced tomatoes -

7. 1 (15-oz) can black beans, drained and rinsed -

8. 1 (15-oz) can corn, drained and rinsed -

9. 2 lb. boneless, skinless chicken breasts, cut into thirds -

10. 2 1/2 c. chicken broth -

11. 1/3 c. cheddar cheese, plus more for serving -

12. 1/4 c. heavy cream -

13. Sour cream, for serving -

14. Chopped cilantro, for serving -

15. Sliced lime, for serving -

16. Crushed tortilla chips, for serving -

How to cook deliciously - Crock-Pot Chicken Enchilada Soup

1. Stage

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.

2. Stage

Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.

3. Stage

Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.